This Chicken Tortellini Soup is so easy and will warm you to the core. This amazing, comforting soup is the perfect easy dinner recipe that will win over even the pickiest eater.
Our family could eat soup a few times a week throughout the winter months. It is so filling and when you pair it with a salad and some delicious dinner rolls, it is the perfect meal.
This creamy Chicken Tortellini Soup is another great soup recipe to add to your rotation. It is easy to make, and full of delicious flavor. This soup is a hit with even my pickiest eater.
How to Make Chicken Tortellini Soup
Here is a brief overview of how to make this easy creamy chicken tortellini soup recipe. For more complete instructions and a full list of measurements, see the recipe card at the bottom of the page.
- Sauté the veggies. We are seasoning the vegetables with basil, oregano, salt, and pepper. Cook them until all of the vegetables are soft and the onions translucent.
- Add flour. Allow it to coat the vegetables.
- Make the broth. Slowly add white wine then whisk in chicken stock.
- Add the chicken and simmer. Once the chicken is fully cooked, remove it from the pot and bring the soup to a boil.
- Add the tortellini. Cook the tortellini according to the package instructions. Meanwhile, shred the chicken.
- Stir in chicken and heavy cream. Serve and enjoy!
Making a Roux
Any good creamy soup starts with a roux. This is a combination of a fat and all purpose flour. In this recipe the olive oil used to sauté the vegetables will act as our fat. There are a few things that help a roux turn out perfectly.
First, make sure that the flour and the oil are fully combined before you start adding the liquid. This will keep it from tasting like flour at the end. Also, add your liquid slowly, this allows the roux to stay suspended in the liquid and keeps your soup very creamy. I like to add a little at a time to start and then go faster. The whole process will take you less than a minute.
Making this Soup Gluten Free
If you want to make a roux that is gluten free, you can substitute almond flour for all purpose flour. The soup won’t be quite as creamy, but it will still be delicious.
Another option is to skip making the roux all together, and at the end whisk 2 tablespoons of corn starch with 2 tablespoons of water until smooth and stirring that into the soup at the very end. Give it a minute to thicken over the heat before serving.
Making this Without Wine
If you prefer to make this recipe without alcohol, you can replace the white wine with more chicken stock. The taste will be slightly different than the recipe I have here, but it will still be delicious and worth making. To help mimic the taste of the wine, you can add in a teaspoon or two of lemon juice.
- Add other veggies such as bell peppers, zucchini, or a handful or two of fresh spinach.
- Use meat-stuffed tortellini. This recipe uses cheese tortellini, but you can also use meat-stuffed if preferred.
- Use chicken thighs, rotisserie chicken, or frozen cooked chicken. See more on these options below.
- Swap the cream for half and half. If you are looking to lighten up this soup a little, that is a perfect way to cut some of the fat.
- Prefer sausage? Try this Sausage Tortellini Soup recipe!
Making This Soup in the Slowcooker
While this easy soup recipe is made on the stovetop in about 35 minutes, you can also make a crockpot chicken tortellini soup.
- Omitting the 2 tablespoons of olive oil, and combine everything except the flour, tortellini, and cream in the base of the slow cooker.
- Cook the soup on low for three hours.
- Remove the chicken and shred it.
- Melt 2 tablespoons of butter over low heat on the stove top. Whisk in 1/3 cup of flour to make a roux. Slowly whisk in 1 cup of the liquid from the slow cooker.
- Return the chicken, the roux, and the tortellini to the slow cooker. Cook on high for 30 minutes.
- Stir in the heavy cream and enjoy! then return it to the slow cooker.
Prepare for your kitchen to smell amazing.
Cut Down on Cooking Time
A great way to cut back on the cooking time of this soup is to use some shredded chicken pre cooked chicken. You can do this by using a rotisserie chicken from the grocery store or grabbing some frozen shredded chicken from your freezer. You will need 3 cups of shredded chicken.
Follow the recipe as written, using only 5 cups of stock instead of six. After bringing the soup to a boil, simmer for 10 minutes and then add in the cooked chicken and proceed with the rest of the recipe.
If you plan on freezing this soup, make the tortellini separately and add it to the soup along with the cream when it’s heated to eat. I do not recommend freezing the soup with the tortellini in it. The tortellini won’t hold up well.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to five days. To reheat, cook over low heat on the stovetop, stirring often. You can also cook in the microwave, covered, stirring halfway through cooking. Always use your best discretion with leftovers.
Yes, chicken thighs would be delicious in this recipe if you prefer dark meat.
Yes, it can be made in advance! Make the soup up to the point of having the chicken fully cooked. Then shred the chicken and store it in the refrigerator, covered, overnight. The following day bring it to a boil, adding the tortellini, and finishing it off with heavy cream.
Yes! Shred the chicken and add it to the soup after the tortellini is cooked. See our section above on cooking this faster for more details.
Yes! Please see two options for this in the section above.
What to Serve with Creamy Chicken Tortelli Soup
Nothing warms you up from the inside out like a bowl of homemade soup. Here are a few options of what to serve with it:
- A crispy Garlic Bread is perfect for dipping.
- This Mediterranean Salad or a simple side salad with homemade Greek Salad Dressing Recipe.
- Chocolate rounds out every meal, in my opinion. This Easy Chocolate Cake is so simple and has the best frosting.
Give this chicken tortellini recipe a try or any of my others and leave a comment telling me what you think!
Chicken Tortellini Soup
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 3 celery stalks trimed and diced
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1 teaspoon salt plus more to taste (see note)
- 1/2 teaspoon black pepper plus more to taste
- 1/3 cup all purpose flour
- 1 cup white wine
- 6 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 1 pound cheese tortellini
- 1 cup heavy cream
- Place a large stock pot over medium heat. Add the olive oil and heat.
- Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.
- Stir in 1/3 cup of all purpose flour, allowing it to fully coat the vegetables.
- Very slowly stir in the white wine. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. Then whisk in the chicken stock. It should take only about a minute to add both.
- Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickeness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check it's doneness, being careful not to cook the chicken too long.
- Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the tortellini and cook for the length of time indictated on the noodle box.
- While the tortellini is cooking, shred the chicken.
- Once the tortellini is done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.